Honest food and a cosy experience!
Ott Tomik, Märt Metsallik
Mäeküla Village, Paide Rural Municipality, Järva County, 72604
W 12:00 - 20:00
T 12:00 - 20:00
F 12:00 - 20:00
S 12:00 - 20:00
S 12:00 - 20:00
wifi, internet, disabled WC, wheelchair access, private room or private hall, pet friendly
childrens highchair, child friendly attitude, outdoor playground
Estonian, Russian, English, Finnish
payment card, cash, transfer
Top 50, Best Restaurant 2015, Best Restaurant 2014, Best Restaurant 2013, Best Restaurant 2012, virtual tour
Põhjaka is a place for eating in Central Estonia, where a seasonal and fair bellyful can be acquired for a reasonable price.
The eatery is located in an old manor house that was saved from total collapse by three chefs, Ott Tomik, Joel Kannimäe and Märt Metsallik and the help of good people, who turned it into a place for hosting people.
The menu is seasonal and therefore in a constant state of change.
During the summer period, subject to weather conditions, one may also sit under the stately old oak tree growing in front of our house and take a walk through the manor park to fetch some fresh spring water.
When the three chefs Märt, Ott and Joel discovered Põhjaka Manor in the early spring of 2007, the building, dating back to the year 1820, was in a rather poor condition. Windows and doors had been veneered and boarded up, half of the wood flooring was stolen, the fine stoves had been plundered and carried away..
Despite all this, the chefs were convinced that the old manor would be a perfect place to open a restaurant. It took them three years to construct and renovate the building with their own hands. Sometimes friends came to help and so the manor was given the new shape as one can see today.
The restaurant was opened in 2010. By now the chefs have proven to eveyone (themselves included) that is it possible to prepare deliscious food using nothing else but local Estonian raw material, being thus wholely dependent on seasons. Therefore in the winter more filling meals are prepared, during summer time we serve lighter food – all the fresh and green that our fields and forest have to offer. Not to mention the vast amounts of preserves that are stored in our cellar, so that the juices, compotes and jams could be enjoyed in the winter! Much game is used in our kichen. By now we have our own garden and farm land, as well as a chicken coop. From this spring also four piglets can be heard oinking in the yard.